Botanical name(Nome Botanico): Allium ampeloprasum ‘Elephant’ RHS
Family (Familia): Alliaceae
Planting Period: October-November, February
Harvesting Period: June, July-August
Though called elephant garlic, this plant is more closely related to the leek, Allium porrrum, derived from the wild Allium ampeloprasum, than to garlic, Allium sativum. It is believed to have originated in the Eastern Mediterranean and Central Asia. It has a reassuringly mild, palatable flavor and has been cultivated in northern Europe since at least the 17th century.
Roasting brings out its natural richness, making it a simple, delicious appetizer—and your kitchen will smell amazing while it bakes. All you need are a few ingredients, and it couldn’t be easier!
Ingredients:
2–3 heads of elephant garlic
3 tbsp olive oil
Salt and pepper, to taste
Grated Parmesan, to taste (optional)
Optional add-ins: Red pepper flakes Rosemary Parsley Thyme Preparation
Directions:
Preheat the oven to 200C° (400°F). Slice the tops off the garlic heads and remove the outermost loose skin, keeping the heads intact. Each clove should be exposed at the tip. Place the garlic cut-side up on a square of aluminum foil. Fold the foil around the sides, leaving the tops uncovered. Drizzle the olive oil over the heads, making sure it seeps between the cloves. Sprinkle with salt, pepper, and any optional herbs or spices. Set the foil-wrapped garlic in a baking dish and add about 1½ cm of water (~½ inch) to the bottom of the dish. Roast for about 40 minutes. Check for doneness by piercing a clove with a knife—it should slide in easily. If not, continue roasting, checking every 5 minutes to prevent burning.
Let the garlic cool for about 10 minutes. Squeeze the softened cloves out of the skins into a bowl. Use them as-is, or mash into a spread with a little extra olive oil, salt, pepper, and Parmesan. Serving Ideas Spread on bread, or add to meats, soups, pasta, or salad dressings. Enjoy!